Thai Beef Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 254.0
- Total Fat: 5.6 g
- Cholesterol: 71.3 mg
- Sodium: 430.7 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 3.2 g
- Protein: 32.3 g
View full nutritional breakdown of Thai Beef Salad calories by ingredient
Introduction
From the Women's Weekly Thai Cooking cookbook. From the Women's Weekly Thai Cooking cookbook.Number of Servings: 4
Ingredients
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500g beef rump steak
2 lebanese cucumbers (260g)
5 large egg tomatoes (450g)
2 cups bean sprouts (160g)
1 tbsp fresh mint leaves
Thai Dressing:
0.25 cup (60ml) sweet chilli sauce
1 tbsp fish sauce
1 tbsp lime juice
1 clove garlic, crushed
2 tbsp chopped fresh coriander leaves
1 tbsp chopped fresh mint leaves
Directions
To make Thai Dressing, combine ingredients in a jar and shake well.
Brush beef with 0.25 cup of the Thai Dressing. Cook beef in heated oiled grill pan or on BBQ until browned on both sides and cooked as desired. Remove from heat, cover; stand for 10 minutes before slicing thinly.
Meanwhile, halve cucumbers lengthways and scoop out & discard seeds. Slice thinly. Cut tomatoes in quarters lengthways, remove & discard seeds; slice thinly. Just before serving, toss beef in medium bowl with cucmber, tomato, sprouts and remaining Dressing; sprinkle with mint leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user PRINCESS_TWISTY.
Brush beef with 0.25 cup of the Thai Dressing. Cook beef in heated oiled grill pan or on BBQ until browned on both sides and cooked as desired. Remove from heat, cover; stand for 10 minutes before slicing thinly.
Meanwhile, halve cucumbers lengthways and scoop out & discard seeds. Slice thinly. Cut tomatoes in quarters lengthways, remove & discard seeds; slice thinly. Just before serving, toss beef in medium bowl with cucmber, tomato, sprouts and remaining Dressing; sprinkle with mint leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user PRINCESS_TWISTY.
Member Ratings For This Recipe
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CD12446896
